Monday, 11 January 2010


I love no-knead method because it is so simple and fun way of making bread. Today I made 2 loaves, one plain, the other with my favorite ingredients: black olives and sun dried tomatoes.
I have been watching bread making YouTube videos and also learnt a lot from my dear friend Joe in US.
I got my inspiration from the Italian bread made with olives and Parmesan cheese but I adapted and used sun dried tomatoes instead of Parmesan and I added grape molasses which gave a special taste to it.

  • 10 1/2 oz white bread flour
  • 5 oz wholemeal bread flour
  • 1/4 tsp instant yeast
  • 1 1/2 tsp salt(if the olives and tomatoes are salty, use less salt)
  • 450 ml warm water
  • 1 tbsp olive oil
  • 1 tbsp molasses
  • Sesame seeds for sprinkling.

  • Mix instant yeast and salt with flour. Pour warm water in a jug. Add oil and molasses and mix. Pour the water mixture into the flour and mix to make a sticky dough. Cover the dough with cling film and let it sit for 12-18 hours.
  • Make the second batch of the dough as above
  • Add 1 tbsp chopped black olives and 1 tbs chopped sun dried tomatoes into the dough before setting the dough aside for 12-18 hours.
  • Pour the dough on a well floured surface. Fold the ends of the dough to make a ball with floured hands.
  • Spray a proving basket with oil spray and sprinkle linearly with sesame seeds. Transfer the dough ball in the basket, cover and let it rest for 1 1/2 hours. Do the same with the other batch of dough.
  • When only half hour left, place 2 casserole dishes, Pyrex or cast iron dishes with lid in to the oven at 230 C to preheat the oven and to heat the dishes.
  • After 1 1/2 hour of resting period and the dough is double in size, get the dishes out, transfer the dough into the hot dish. Brush the top of the dough with water and sprinkle with sesame seeds. Place the top on and back into the oven to cook for 30 minutes. Do the same with the other dough and place it in the oven to cook 2 loaves together.
  • Take the lids off after 30 minutes and cook the bread for further 15-20 minutes until the tops of the both bread nice and golden in colour.
  • Take out and cool on a wire rack for 1-2 hours before cutting it. ENJOY ...

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